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Hall Cook Book

Crab Mold

Category: Appetizer / Submtd By: Peggy Hall

Yield: 8 Cups

I use immitation crab for this recipe because so many members of the family are allergic to shell fish. I used to make this for dad during his christmas visit. - peggy.

8 Ounces Cream Cheese	-Mushroom Soup, 1 Can
3 Cups Celery, Diced	1 Cup Mayonnaise
1 Cup Green Onion, Sliced	2 Cups Crab Meat, (Can Use Real Or
1 Envelope Knox Unflavored Gelatin	-Immitation Crab)
-Powder	1 Box Ritz Crackers
10 3/4 Ounce Condensed Cream Of

Place the celery and green onion in a large bowl.
In a medium pot over medium heat, stir the mushroom soup and cream
cheese until the cream cheese is melted and the mixture is bubbling.
Remove from heat and add the gelatin powder.
Stir until the gelatin has been incorporated into the mixture.
Mix in the celery and green onion.
Let the mixture cool down approximately 10 minutes.

Chop the crab meat into small bite size pieces.
Add the mayonnaise and crab to the celery mixture. Mix well.

Fill a 6 cup mold with the crab mixture. Place any leftover crab mixture into a bowl.
Cover the mold and the bowl with plastic wrap. Refrigerate over night.

About an hour before serving, take the mold out of the refrigerator.
Dip the mold in a bath of hot water to loosen the crab mixture.
Make sure not to get any water on the crab mixture.
Unmold the crab mixture onto your serving plate.
Cover with plastic wrap and refrigerate until ready to serve. Serve with Ritz crackers.


Per Cup: 638 Cal (56% from Fat, 33% from Protein, 11% from Carb); 52 g Protein; 39 g Tot Fat; 11 g Sat Fat; 11 g Mono Fat; 18 g Carb; 1 g Fiber; 313 mg Calcium; 3 mg Iron; 1246 mg Sodium; 284 mg Cholesterol

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